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- Serves2
- CourseMain meal
- Prepare15 mins
- Cook-
- Total time15 mins
Ingredients
- 1 head romaine lettuce, shredded
- 1 small avocado, finely chopped
- 200g cucumber, halved and finely sliced
- ½ red onion, finely sliced
- 250g cooked red & white quinoa
- 1 handful/s coriander, leaves, chopped (optional)
- 160g pack 2 Hot Smoked Salmon Fillets with Sweet Chilli
Dressing
- 2 tsp soy sauce
- 2 tsp olive oil
- 1 tbsp balsamic vinegar
- ½ tsp clear honey
- 1 tsp toasted sesame oil
- 1 clove/s garlic, finely grated (optional)
Method
In a large mixing bowl, whisk together the dressing ingredients. Add the lettuce, avocado, cucumber, red onion, quinoa and coriander (if using), then toss everything together. Divide the salad between plates and flake the salmon over the top.
Cook’s tip
Leftovers
Cucumber
Use a veg peeler to create ribbons, then toss through a quick dressing (sesame oil and a little Cooks’ Ingredients Chilli & Garlic Sauce works a treat), grate into tzatziki or add slices to cocktails, salads and skewers.
Nutritional
Typical values per serving (not including optional ingredients) when made using specific products in recipe
Energy | 2,630kJ/ 630kcals |
|---|---|
Fat | 31.8g |
Saturated Fat | 5.5g |
Carbohydrates | 50.3g |
Sugars | 13.7g |
Fibre | 11.8g |
Protein | 32.1g |
Salt | 1.7g |